Mom's Pantry Recipes

Reader Recipes

Kendra Kratzer Peterson Fry them. Take a little flour, cornmeal, sugar, salt, pepper ads enough beer to make it the consistency of pancake batter or a little thinner. Slice tomatoes, dip in batter and fry.

Marie Dunn Dice up in okra and saute in frying pan.

Sheila Babneau WE LOVE our fried green tomatoes! I use flour, salt, pepper and a bit of Panko crumbs for extra crunch. Dredge them in a milk/water mix then into flour mixture. Cook in oil turning them once each side.

Grease and flour two 8x4 loaf pans.Combine first six ingredients, make a well in the center of mixture. Combine eggs, oil and vanilla, stir well and add to the dry ingredients, stirring until just moistened. Fold in tomatoes and pecans. Spoon batter into prepared loaf pans. Bake for one hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans for 10 minutes and then remove and let cool completely.

Boil 10 green tomatoes and about 2-4 jalapeno peppers (depending on how big of a spicy kick you want) after about 15 minutes drain all water and pour into blended with 3 cloves. Of garlic and half a bunch of cilantro and blend together well. After. You pour into a bowl add salt to taste and the secret is to add ground cumin (cominos) about 2 teaspoons blend together. Goes great with grilled chicken.

Sarah Bresher Wallen

To Can Green Tomatoes for Frying or PiesWash and slice into quart jars. Fill with water and partly seal and cook for 1 hour in boiling water bath. In winter, when using for fried, pour off water, salt and pepper - dredge in flour and fry in hot oil until browned. For pie - drain. Use 2 tablespoons of the juice per pie plus 2 heaping teaspoons cornstarch, 1 cup sugar, 1/2 tap allspice (or 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon), 1 tablespoon vinegar, sliced green tomatoes, 1 teaspoon butter. Put in crust and cover with top crust - bake at 400 degrees until juice is heavy syrup.

Slice very thin, enough partly peeled tomatoes to fill bottom crust of pie. Mix together sugar, allspice, and flour and pour over tomatoes. Distribute vinegar over pie. Put top crust on and bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake about 1 hour.

Sarah dedicates this recipe to the memory of her gma, Cledith Bresher, whom she lost a month ago. "I always looked forward to her green tomato pies. So yummy!"